recipes

Meal Ideas 16 March 2018

An Easy, Excellent Easter

(Family Features) Amazing food is the centerpiece of most holiday gatherings. This Easter, impress guests with your culinary talent by making simple dishes simply amazing. With a little special attention, even the most basic foods can evolve into dishes worth sharing with loved ones.

Most chefs agree that spices and seasonings are essential elements of your kitchen arsenal. This Easter, give your spread a boost with spices and herbs of the highest quality, such as those from Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.

Sensational Cinnamon

With its rich hue and warm aroma, cinnamon can bring spicy sweetness to all kinds of baked goods. However, all cinnamon is not the same. There are two main varieties of cinnamon, Indonesian and Vietnamese.

Vietnamese, which is used in the Spice Islands Saigon Cinnamon featured in these recipes, tends to have a brighter, spicy taste. The forests of Vietnam are known for their premium cinnamon. High in volatile oils, the Vietnamese cinnamon trees produce a deep, reddish-brown cinnamon with an intense fragrance and sweet, red-hot-candy-like flavor.

Update your traditional ham with a spicy, honeyed glaze; give a side serving of carrots a tasty twist and end the affair on a sweet note with a rustic, utterly delicious dessert. Find more flavorful ideas to elevate your Easter menu at spiceislands.com.

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Spiced Honey and Black Pepper-Glazed Ham

Prep time: 10 minutes
Total time: 30 minutes
Servings: 12

  • 8-10     pounds cooked shank-end ham
  • water (optional)
  • 1          tablespoon Spice Islands Cracked Black Pepper
  • 1          tablespoon Spice Islands Ground Mustard
  • 1          tablespoon Spice Islands Garlic Powder
  • 1/2       cup honey
  • 1 1/2    teaspoons Spice Islands Ground Saigon Cinnamon
  • 1/2       teaspoon Spice Islands Ground Cloves
  1. Heat oven to 325° F.
  2. With sharp knife, score ham at 1-inch intervals; place in baking dish. If ham appears dry, moisten surface with water. In small bowl, combine black pepper, mustard and garlic powder. Rub pepper mixture over surface of ham. Roast according to package directions.
  3. Combine honey, cinnamon and cloves. Drizzle over ham during last 30 minutes of roasting. Remove ham from oven and let rest 20 minutes before slicing.

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Spiced Maple Carrots

Prep time: 5 minutes
Total time: 15 minutes
Servings: 4

  • 1          pound (4 cups) baby carrots
  • 1/2       cup water
  • 1          teaspoon Spice Islands Ground Saigon Cinnamon
  • 3/4       teaspoon Spice Islands Ground Ginger
  • 2          tablespoons Maple Grove Farms 100% Pure Maple Syrup
  • 1          tablespoon butter
  • sea salt, to taste
  1. In large skillet, combine carrots, water, cinnamon and ginger. Mix well. Cover and cook on high 6 minutes until almost tender.
  2. Add maple syrup and butter. Mix well and continue to cook, uncovered, 2-3 minutes, until carrots are well-glazed. Season, to taste, with sea salt.

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Anise, Pear and Almond Crostata

Prep time: 45 minutes
Total time: 2 hours, 30 minutes
Servings: 6

Crostata Crust:

  • 1 1/4    cups all-purpose flour
  • 1          stick butter, cut into 1/2-inch cubes and frozen
  • 1/2       teaspoon Spice Islands Fine Mediterranean Sea Salt
  • 1/4       cup ice water

Anise Almond Filling:

  • 1          cup blanched, slivered almonds
  • 3/4       teaspoon Spice Islands Anise Seeds
  • 1/3       cup sugar
  • 1          large egg
  • 1          teaspoon Spice Islands Vanilla Extract
  • 1/4       teaspoon Spice Islands Fine Mediterranean Sea Salt
  • 2          tablespoons butter, at room temperature
  • 3          Fiorelle or small pears, sliced into thin wedges
  • 2          tablespoons sugar, plus extra for sprinkling
  • 1          tablespoon lemon juice
  • 1          large egg, beaten
  • 2          tablespoons Polaner Apricot Preserves, heated
  • cream or ice cream (optional)
  1. To make crust: In food processor, combine flour, frozen butter and salt. Pulse until dough is size of large peas. Add 3 tablespoons ice water and pulse several times. Pinch dough to see if it is holding together; if not, add water a couple of teaspoons at a time, pulsing once or twice after each addition, until dough holds together. Form dough into disk, wrap in plastic wrap and chill 30 minutes.
  2. Heat oven to 400° F.
  3. To make filling: In food processor, blend almonds, anise seeds, sugar, egg, vanilla and salt until paste forms. Add room temperature butter and blend again. Set aside.
  4. Toss sliced pears with 2 tablespoons sugar and lemon juice. Set aside.
  5. On sheet of floured parchment paper, roll out dough into 13-inch circle; transfer on parchment to rimless cookie sheet.
  6. Spread almond paste onto circle, leaving 2-inch border. Scatter pears on top, covering almond paste. Fold dough up and over pears, overlapping dough as needed. Brush with egg wash and sprinkle crust generously with extra sugar.
  7. Bake until pears are tender, 40-45 minutes. If crust starts to get too brown, lightly cover with foil. Remove tart from oven and brush pears with heated apricot preserves. Serve with cream or ice cream, if desired.

Source: Spice Islands

Dessert 07 August 2015

Strawberry Tunnel Cream Cake

Ingredients
  • 1 (10-inch) prepared round angel food cake
  • 2 (3-ounce) packages cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/3 cup lemon juice from concentrate
  • 1 teaspoon almond extract
  • 2 to 4 drops red food coloring, optional
  • 1 cup chopped fresh strawberries
  • 1 (12-ounce) container frozen non-dairy whipped topping, thawed (5 1/4 cups)
  • Additional fresh strawberries, optional
Preparation
  1. Place cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving 1-inch-thick cake walls and 1-inch- thick base on bottom.
  2. Remove cake from center, leaving 1-inch-thick base on bottom of cake. Reserve cake pieces. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, almond extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.
  3. Fill cavity of cake with strawberry mixture; replace top slice of cake.
  4. Chill 3 hours or until set. Frost with remaining whipped topping; garnish with strawberries if desired. Store in refrigerator.
Preparation Time

35 minutes

Chill Time

3 hours

Serves

Makes 8 to 10 servings

Source

Eagle® Brand Sweetened Condensed Milk

Dessert 07 August 2015

A Sweet Celebration!

Celebration Lime Cheesecake Bars
Quick Raspberry Sauce
Quick Berry Sauce
White Chocolate Glaze With Toasted Coconut and Pecans
Mixed Fruit Salsa
Magic Lemon Pie
Coconut Macaroons

(Family Features) - It's been called "magic." At least that's how it seemed in 1856 when Gail Borden transformed fresh milk into safe and shelf-stable sweetened condensed milk.

A return voyage from London in 1851 prompted Borden's invention. He saw children fall ill from lack of fresh milk and set out to find a way to preserve milk while maintaining its taste and quality. Borden developed a vacuum method to remove water from milk, adding sugar as a preservative.

Eagle Brand first became a staple during the Civil War, when troops needed milk that wouldn't spoil. It is also credited with significantly reducing the infant mortality rate in North America. When the two World Wars brought rationing and shortages to American households, Eagle Brand proudly provided a "magic" way to make desserts. Today, Eagle Brand is still America's most trusted sweetened condensed milk.

For more delicious recipes, visit www.eaglebrand.com.

Celebration Lime Cheesecake Bars

Celebration Lime Cheesecake Bars

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces
  • 1 egg yolk, beaten
  • 1/3 cup flaked coconut, packed
  • 2 (8-ounce) packages plain cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 2 eggs
  • 1/2 cup lime juice
Preparation
  1. Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.
  2. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
  3. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.
  4. Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.
Preparation Time

20 minutes

Serves

Makes 18 to 20 bars

Notes, Tips & Suggestions

Optional Toppings:

Quick Raspberry Sauce

Quick Berry Sauce

White Chocolate Glaze With Toasted Coconut and Pecans

Mixed Fruit Salsa

Quick Raspberry Sauce

Ingredients
  • 2 (12-ounce) packages frozen raspberries, thawed
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
Preparation
  1. Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator.
Serves

Makes 3 cups

Quick Berry Sauce

Ingredients
  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar or to taste
  • 1 cup blueberries
  • 1 cup diced strawberries
Preparation
  1. In large bowl, combine raspberries, lemon juice and sugar.
  2. Using large fork or potato masher, smash berries to make puree.
  3. Fold in blueberries and strawberries. Store covered in refrigerator.
Serves

Makes 2 1/2 cups

White Chocolate Glaze With Toasted Coconut and Pecans

Ingredients
  • 4 tablespoons butter or margarine, divided
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  • 1 1/4 cups white chocolate chips or white vanilla chips
  • 1/4 cup lime juice
Preparation
  1. In skillet, melt 1 tablespoon butter. Add coconut and pecans; continue mixing until coconut is light brown. Remove from heat. Cool.
  2. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high 30 to 40 seconds. Mix until smooth.
  3. Pour glaze over bars, spreading evenly. Top with coconut mixture.

Mixed Fruit Salsa

Ingredients
  • 1 mango, peeled, pitted and diced
  • 1 cup chopped pineapple
  • 1 cup diced strawberries
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
Preparation
  1. Mix all ingredients in bowl. Chill at least 1 hour. Stir before serving.
Serves

Makes 2 1/2 cups

Magic Lemon Pie

Magic Lemon Pie

Description

Created in the early 1900s, this pie was touted as "magic." Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
  • 2 eggs, separated
  • 1 (8- or 9-inch) graham cracker or baked pie crust
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons sugar
Preparation
  1. Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
  2. In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
  3. Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.
Marinate Time

10 minutes

Serves

Makes one (8- or 9-inch) pie

Coconut Macaroons

Coconut Macaroons

Description

A macaroon recipe with Eagle Brand was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes - no flour, baking powder, rolling or cutting needed.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 (14-ounce) package flaked coconut
Preparation
  1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
  2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
  3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Preparation Time

10 minutes

Serves

Makes about 4 dozen

Notes, Tips & Suggestions

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Source

Eagle® Brand Sweetened Condensed Milk

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